Monday, October 8, 2012

This shining example of what a few well-placed ingredients
can do to a plain piece of meat reminded me of a couple very important things.
By the way, if you’re new to cooking, being reminded of stuff is one of the
best parts.

First of all, it had me recalling the old, “if it doesn’t
have a bone in it, it’s really not a chop.” Of course, search engines being
what they are, we were forced to use the oxymoronic “boneless, center-cut pork
chops” instead of the traffic stunting “pork medallions.” Not a big deal, but
worth mentioning in case you’re ever backed into a corner during a heated,
butchery-related water cooler debate.

Secondly, I remembered I need to redo that demo I did for
another website many years ago, on how to cut your own boneless, center-cut
pork chops, thereby saving some cash. It’s a quick and simple trick, and one
I’m sure many of you will remind me I forgot about in a few weeks.

Anyway, the glossy glaze is really easy, and while there’s
no starch or extra butter involved, it reduces quickly to a thick, rich,
sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents
for me, but this is a technique that begs for your own personal touches. I hope
you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!

Oh man, I must seem like I'm obsessed, but isn't it a crime to recommend under cooked pork? There are parasites inside pork that can only be killed with intense heat, and I'm sorry CJ, 145 internal temp just doesn't cut the dice. Same with eggs, milk and garlic. But aside from that, nice work CJ.

I use teflon pans and I noticed that you don't use them, I wonder how your meat doesn't stick to that pan? is it some kind of a special one? can you recommend a good pan? or just explain why you don't use teflon pans!

Actually, when I do this, I like to use mead (a honey-based fermented beverage sort of half way between beer and wine, for those who aren't familiar). Since my mead is fairly dry (I brew my own so I have control over how sweet it is -- I don't like most of the commercial meads -- they seem excessively sweet to my palate), the sauce comes out a little more tart than yours.

I'll have to try a combination of mead and apple cider some time soon.

BTW, I think you've created a new spiritual song. . . "Amazing glaze, how sweet the sauce/That fed a wretch like me. . ."

I made this recipe expecting it to taste more like it had a dijon sauce. For some reason the sauce was reminiscent of maple syrup. Anyone else getting this? I used pretty generic apple cider and would have liked more of a vinegar kick.

It was 10 pm after work, I was hungry and I craved chops. Went to the grocery store and the only cider there, was a carbonated alcoolic cider made here in Quebec.. Humm can't be bad!

When I deglazed the pan with the cider, it seemed thin and i got scared, I decided to put some brown sugar in it. When it reduced, it turned to a dark red color, finished it with butter.. and ooooh man, I did not regret making this, this late.

Chef, you are amazing. One of my 12 year olds started cooking from your videos 3 weeks ago and we are all loving it. This will be her next creation. Thank you for your fun personality. Your videos great.

I made this for the family tonight. I started with a 1.25 lb pork tenderloin which I cut into six equal-sized pieces and brined in a simple salt and sugar mixture for four hours. I otherwise followed the recipe to the best of my ability, except I substituted chipotle powder for the pepper flakes. I was very happy with how this turned out.

Having brined the pork I think I could have cooked it for a one more minute per side to make my wife happier, but I thought it was perfect at 5 minutes per side.

This recipe is amazing, I never cooked before and I stumbled upon your website looking for a unique way to make pork chops for my fiance. I tried this recipe and he cant get enouph he wants me to make it all the time. Im even going to make it for me family for the first time this weekend.I've also tried 2 of your other recipue this week and they were all a great sucess.

HiI made this the other night and other than the overpowering taste of vinegar it would have been lovely. Not sure what I did wrong. I did this step by step but I must have messed up when I added both apple cider vinegar and the juice straight after each other. Not sure if it makes a difference, can you please tell me where I went wrong and other than reducing the amount of vinegar I add is there anything else I can do so it's not so strong. I used 100% pure apple juice the cloudy kindCheers